Coconut Curry Chicken

Chunks of Whole30 lemon garlic chicken in classic coconut curry sauce, on a bed of riced cauliflower.

Prep + Cook Time: 30 mins | Servings: 2

Ingredients:

  • 2 Whole30 Lemon Garlic Chicken breasts (diced)

  • 2 C Cauliflower Rice

  • 1 White Onion (small)

  • 1 Red Bell Pepper (cut into 1” pieces)

  • 1/2 Tbsp. Ginger (minced)

  • 2 tsp. Turmeric

  • 1 tsp. Cumin

  • 1 tsp. Garam Masala

  • 4 tsp. Curry Powder

  • 1 tsp. Kosher Salt

  • 1 1/2 C Crushed Tomato

  • Coconut Milk (13.5oz can)

Prepare the Curry

  1. In a pot add the oil and diced onions, cook on medium heat and stir occasionally until the onions start to turn translucent, about 7 minutes.

  2. Next add the bell pepper, ginger and garlic and cook for about 2 minutes and keep stirring to ensure there is no scorching.

  3. Then all the spices can be added. Stir it together in the pot and cook for 30 seconds.

  4. Last step is to add the coconut milk and crushed tomato. Once this comes to a simmer, lower the heat to low and cook until the onions and peppers are soft, about 15 minutes.

Assemble

  1. Dice the lemon garlic chicken and the add it to the hot coconut curry and cook until hot through out, about 5 minutes.

  2. Heat the cauliflower rice in the microwave.

  3. Serve over a bowl of cauliflower rice.